- Olive Oil
- Tomato Puree
- Onion, fine chopped
- Mixed herbs
- Garlic, fine chopped
- Chilli flakes
- Tinned tomatoes, blitzed
- Basil, some whole, and some cut into chiffonades.
- Pappardelle, spaghetti, penne or rigatoni
Sauté onion and garlic in a pan with a little olive oil. Add the anchovy and let it melt in. Add chilli flakes and mixed herb, cook a little. Add tomato puree and stir in, let the puree cook until it starts to leave a fond at bottom of pan. Add the tomatoes and whole basil and let simmer for 30 mins. Remove the basil and discard.
Cook pasta in salted water. Drain and add the pasta to the tomato sauce. Stir in allowing time for the sauce to be absorbed into the pasta. Add the chiffonades of basil and serve in bowls with plenty of parmesan cheese.